It’s beginning to look a lot like Thanksgiving! I know, I know. I sang that last month to the tune of Halloween. I just cannot help it though because if you could see what has been going on in my kitchen for the past week, you would understand why I am so excited about this holiday. Nothing gets you in the spirit quite like a Vegan Turkey Sandwich, Surprise Pilgrim Hats, and Scarecrow Cupcakes (the last 2 recipes are coming soon so sit back and relax). I’ve made 9 new recipes for you recently (NINE because I’m holiday-crazed, what else did you expect?) and I’m starting with these Mayflower Cupcakes, made with the most tender, softest bite you can sink your gluten, egg, and dairy free teeth into…all thanks to Silk nondairy milk (which is really the only nondairy milk I buy at the store these days when I’m in a bind. P.S. Have you tried their cashew milk yet? Holy nuts! That’s all…).
I told you that I was on a mission to make everything I could think of in yellow cupcake form now that I have broken the code in my gluten free vegan baking kitchen…and now look what I’ve done. These Mayflower Cupcakes are guaranteed to get you into the fall spirit with their adorable sails and waving flags, not to mention their incredible taste. Seriously you guys, I’m not just saying this to blow smoke out of my pipe. A very non gluten free/non vegan person (ahem, my husband) took one bite of these and demanded a second serving…and just so you know, this guy isn’t a sweets person either. Honey, we’re heading to Plymouth Rock with cupcakes in tow! Hmmm, I wonder if the Pilgrims would have allowed me to set up shop and sell the heck of these ships?
Making Mayflower Cupcakes with Silk is easy! Take a peek here:Print
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8-10 cupcakes 1x
- ½ c. brown rice flour
- ½ c. white rice flour
- ¼ c. arrowroot powder
- ¼ c. tapioca starch
- OR instead use 1½ c. gluten free flour mix (make sure it’s a rice flour mix)
- ¾ c. granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
- ¼ tsp. sea salt
- ¾ c. Silk unsweetened vanilla almond milk
- 2 tsp. apple cider vinegar
- ⅓ c. vegetable oil
For the Frosting:
- 1/4 c.nondairy butter
- 1/4 c. non-hydrogenated shortening
- 2. c. powdered sugar
- 1/2 c. cocoa powder
- 1 Tbsp. Silk unsweetened vanilla almond milk
- 1 tsp. vanilla extract
- chocolate sprinkles, for topping
- Preheat your oven to 350 degrees. Line a muffin pan with 8-10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients.. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar and cocoa powder 1/4 cup at a time. It will be clumpy.
- Add the vanilla and Silk almond milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of Silk milk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles on top. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading and/or freeze for 15 min. This will keep it from sticking to the frosting and break up the cupcake.
- Serving Size: 1 Mayflower
- Calories: 400
- Sugar: 30g
- Sodium: 185mg
- Fat: 18g
- Carbohydrates: 54g
- Fiber: 0.6g
- Protein: 2.3g
*Oh and don’t forget to make the sail and flag that goes along with the cupcakes. These are Mayflower Cupcakes, after all. All you need per cupcake is:
- 1 skewer stick, cut in half
- 2 pieces of thick craft paper, different colors
- Cut out the sail with one color of the craft paper and a small flag for the top with another color.
- Place the skewer (mast) through the sail.
- Tape the flag at the top.
- Place in the middle of a cupcake.
I promise you that no one will not only NOT miss the dairy in these but they will never know that it’s missing the gluten and the eggs too. Crazy how that works out isn’t it? Makes you realize that the way baking is going in the allergen friendly kitchen, we really DO have a lot to be thankful for. And I’m grateful for the fact that nondairy milk is on the shelves of every grocery store that even I can enjoy. Thank you again, Silk!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Gluten free cupcake making terrifies me! But I’m with you on the Silk thing, especially the unsweetened almond milk – love that stuff, it’s all we buy. And the dark chocolate milk every now and then for a treat. 🙂
Sam ~ it doesn't taste like chicken
My goodness Cara, you continue to make the cutest little foods ever!! I agree, I love Silk brand non-dairy milks! So yummy and love that it’s available at almost any grocery store.
Now I want to go on a walk with a cupcake…
Aw Sam, thank you so much for that comment and your incredible sweet words!! And yes, I even bought my Silk at CVS. What a different world I live in compared to four years ago!